I steeped this tea over the course of two consecutive days. I started yesterday morning, but found myself running late to work, and needing to abandon the session much to my dismay. I actually found it hard to pull myself away from the tea, and admittedly, had a bit of a sulk while getting ready.

While there was a decidedly humid aroma and flavor with the initial steepings, it quickly dissipated by the third steeping. The tea at all points of the session was remarkably clean however, never muddy.

The liquor was thick and coating well into the latter part of the second day. It presented an exceptional level of vaporous camphor, vaguely reminiscent of a blue basil which I planted this past summer in my yard.

The sweetness of the broth grew in intensity throughout the two sessions until the leaves were thoroughly spent.

One of the last, and for some reason most memorable, notes I detected was musty rose.

The tea was incredibly calming. I remained in a languorous state for some time following the second session this morning. I think I could possibly still taste the broth if I coaxed my memory hard enough to recall it some 5 hours on…

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I trained under a CIA graduate as a baker/pastry chef in the early 90s. I then delved into the world of chocolate head on, culminating with taking a foundation chocolatiering course in France at Valrhona. While chocolate remains a major part of my life, tea developed into my strongest passion following a transcendent experience with a wonderful Tie Guan Yin. I have a particular fondness for aged teas of all varieties which I blame on my recently discovered white beard.